1. Boil the potatoes in their skins in salted water for 25-30 minutes until tender, peel, cool and cut into 1.5 cm thick rounds; hard-boil the eggs and quarter them.
2. For the sauce, soften the roughly chopped half onion and the garlic in half the oil in a small pan for 5 minutes, until soft but not browned.
3. Put the softened onion, ají amarillo paste, crumbled fresh cheese (queso fresco – a mix of feta and ricotta can stand in), evaporated milk, crackers and remaining oil in a blender and blend into a smooth, thick, bright yellow cream.
4. If too thick, loosen with a little evaporated milk; if too thin, add another cracker – the sauce should slide slowly off a spoon; season with salt.
5. Line a platter with lettuce leaves, arrange the potato slices on top and pour the sauce generously over them.
6. Garnish with egg quarters and black olives and serve cold or at room temperature.
Tip: In Peru huancaína sauce goes on everything: boiled corn, fried cassava or pasta – in a jar it keeps for 2-3 days in the fridge.
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